Sacher Torte

By kathryns

This cake stores very well in an airtight container or under a glass cake dome in the refrigerator for up to 48 hours. The cake texture becomes slightly more dense and the overall flavor more intense after at least 6 hours in the refrigerator. Bring the cake to room temperature before serving with whipped cream and, according to tradition, a cup of strong coffee.

Ingredients

• Filling:
• 1 jar apricot jam (18 ounces, about 1 1/3 cups)
• Glaze:
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 4 oz semisweet or bittersweet chocolate, chopped fine
• 1-1/2 teaspoonsvanilla extract
• 1 recipe Chocolate Génoise, cooled and split in half

Preparation

Step 1

1. For the filling: Process apricot jam in food processor until smooth, about 10 seconds. Transfer to small saucepan and bring to simmer, stirring constantly, over medium heat. Remove from heat and cool to room temperature.

2. For the glaze: Combine cream and corn syrup in medium saucepan and bring to full simmer over medium heat. Off heat, add chocolate; cover and let stand for 8 minutes. (If chocolate has not completely melted, return saucepan to low heat and stir constantly until melted.) Add vanilla; stir very gently until mixture is smooth. Cool until tepid so that spoonful drizzled back into the pan mounds slightly.

3. To assemble the torte: Invert top layer of cake onto cardboard round cut just larger than diameter of cake. Using offset spatula, spread 1/2 cup of apricot jam evenly over cake. Invert second layer of cake over first. Place cake and cardboard round on wire rack that has been set on large rimmed baking sheet. Pour remaining apricot jam on top of cake and, using offset spatula, spread jam over edges and along sides of cake. Allow excess jam to fall off sides of cake onto baking sheet. Refrigerate cake on wire rack set on baking sheet until apricot jam is set, about 30 minutes.

4. Pour chocolate glaze on top of cake. Using offset spatula, spread glaze evenly over top of cake and spread it along sides of cake. Refrigerate cake, still on rack set over baking sheet, until set, at least 1 hour and up to 48 hours. Transfer cake to a large platter and serve.